Editorial policy

Independence

Everything on the site is written and chosen by our editors. We do not publish sponsored content, sell placements or use affiliate links, and no brand, retailer or manufacturer has any say over what we write. When a recipe mentions an appliance such as a slow cooker, it is because the recipe is written for that appliance, not because anyone has paid for the mention.

We describe ingredients in the terms you will find on supermarket shelves, such as beef mince with around 10–15% fat or reduced-salt stock, rather than naming brands. That keeps the recipes useful wherever you shop.

How we check recipes

Before a recipe is published, we check it for realistic quantities, workable cooking times and safe food handling. Quantities have to make sense for the number of servings stated, the steps have to match the ingredient list, and the timings have to be achievable in an ordinary home kitchen.

Food safety is treated as non-negotiable. Our recipes make sure minced meat and poultry are cooked through, tell you how to cool, store, freeze and reheat leftovers, and explain that dried kidney beans must be soaked and boiled hard for at least 10 minutes before use. Slow cooker recipes always use tinned or pre-boiled beans.

Where advice depends on your equipment or ingredients, such as the strength of chilli powder or the size of a baking potato, we say so and tell you what to look for rather than giving a single figure as if it applied to everyone.

Facts, photos and corrections

We do not invent reviews, ratings, test results or quotes. History is told cautiously, and where something is uncertain, such as the exact origin of chilli con carne, we say so plainly. Photographs are illustrations and are not pictures of the exact dish described.

Recipes are updated when we find a better method, a clearer explanation or a mistake. If you think something is wrong, unclear or unsafe, please tell us using the address on our contact page. We read every message and correct errors as quickly as we can.